Proper way to ramp up temperature of Lager for Diacetyl Rest

[Augusto Sotero]

Hi guys!

So, I have tried to find everywhere in books and internet about this but had no success.

What I have found, though, is that when my lager is about 50% attenuated, I should ramp up the temperature to about 18°C for the yeast to clean up themselves.

The question is: what is the proper way to ramp up the temperature? Do I need do set my temp controller like 1°C every 12 hours or so, or I can just set the temperature to 18°C ?

I don't have a heater in my fridge, so if I just set the temperature to 18°C it will naturally goes up just changing temps with the environment, would that be slow enough for my temp change?

Any thoughts would be much appreciated!

Thanks guys.

Cheers

 

[BLL]

Set your controller to your target D-rest temperature and let the beer "free rise" on it's own. How fast or slow it rises doesn't matter as long as it does rise

 

[GoeHaarden]

When I first started lagers I also found a lot conflicting opinions as to when to do a d-rest, and I initially tried to stick with the "d-rest at ~80% fermented" rule. But nowadays I just do my d-rest at day 10 of fermentation and haven't had any issues.

As far as raising the temp, since you do not have a heater I agree with BLL and just set your controller to the desired temp and let it naturally rise...

 

[Augusto Sotero]

Thanks guys.

I was worried if even "free rising" the temp this change in temperature could stress that yeast and produce off flavors.

That's why I was considering free rising in steps, like setting to 12°C in one day, and the next 14°C... something like that.

But as you guys think it would be ok to free rise from 10°C to 18°C, I think I am gonna go with that.

 

[dmtaylor]

I don't think there's a right or wrong way to do it. As soon as my gravity is half of what I started with (e.g., 1.056 changes to 1.028), I warm it up to room temp all at once. I don't need no stinkin fancy gadgets to slowly ramp. Beer turns out good regardless.